Italian Breakfast Frittata with Bell Peppers and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 medium Red bell peppers
• 1/2 cup grated Parmesan cheese
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons chopped Fresh parsley

Method

1. Preheat oven to 375°F (190°C).
2. Slice the red bell peppers into thin strips.
3. In a mixing bowl, whisk the eggs with salt, pepper, and grated Parmesan cheese.
4. Heat olive oil in an oven-safe skillet over medium heat.
5. Add sliced peppers to the skillet and sauté until tender, about 5 minutes.
6. Pour the egg mixture over the peppers, spreading evenly.
7. Cook on stovetop for about 2-3 minutes until edges begin to set.
8. Transfer the skillet to the oven and bake for 15 minutes until the frittata is puffed and fully cooked.
9. Garnish with chopped parsley before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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